Process of making soy-milk.



. Louis J. mormnanm cameras 3. rorn, or osnxosn, wrsconsm.

' rnoc'nss or mime soy-mm;

No Drawing.

To all whom it may concern:

Be it known that we, LOUIS and CHARLES J. Porn, citizens of the United States, residing at Oshkosh, in the county of Winnebago and State of Wi sconsin,,have invented certain new and useful Improve- 1 ments in Processes of Making Soy-Milk, of

which the following is a specification.

The invention relates to a new process of producing milk and its products from the vegetable known as soy bean, (Soja hz'spadm) the object being to provide an edible arti- 1 use of the herein described process a' palatable and highly nourishing vegetable milk can be produced for practically all of the uses the-animal milk is put to and principally for feeding infants who are subject to diseases transmitted by ammal milk.

' Our process consists of obtaining the ripe beans from the pods'and finely. pulverizing them either while they are green or after they are fu-lly.dried, the latter is preferable. After they are reduced toa powder the latter is rendered into an emulsion with freshwater or lime waterand sodium bicarbonate, the reasomfor using these agents is to counteract the tasteof the bean as much' as'possible as well as to partially arrest the oily vodor therefrom, however the limewater.

alone is practically suflicient to accomplish the preliminary deodorizing operatlon but the sodium bicarbonate we find, adds consid-.

erable'to efiecting an improvement in the taste and assists'in preventing immediate acid reaction therein.

It is desired to maintain an alkaline condition to prevent self coagulatlon of thecasein, which would easily-take place should the product become slightly acid, this is admirably accomplished by the hmewater or soda added. 80

. The emulsion is efiected by adding the I-water or lime water very slowly while the powderedbean meal is being worked 1n suit-- able whipping. or'grindins apparatus until T the oilsand fatsofthe beans are thorl5 A whiehmorewater is to reduce Wlth oughly emulsified with the liquid after J. MONAHAN Patented llemzl, 1915.

Y the consistency while zthe agitating of the mass continues. Attthis stage we practically have milk and the bean'residue but the bean-taste isstill prominent. For giving a highly desirable sweet taste to the finished product jwe-add about 8% of pecan or almond nut kernels during the emulsion process so that the sweet nut oils are thoroughly emulsified with the mass, the almond having a slight chemical reaction and leaving a modified sweet taste. However the nuts can be separately emulsified and added later if desired and any other-sweet nut meats can be used. The emulsion is now filtered and the meal washed or 'sparged to extract the remaining. milky liquid and the milk heated or cooked for several hours at a temperature below the coagulation point of the albumin to drive ofi the remaining oflensive oily tastes and odors and to render it more digestible, however the whole mass may be cooked and filtered afterward, with the re-i suit that a: little more product will be derived from the beans.

, During the cooking process, the liquid is continually agitated to completely heat the 'mass and when completed a scum accumulates on the surface which consists of vegetable oils and which is removed after the cooking. When thecooking is completed and. the milk again filtered 1t is ready" for bottling for use, after it is given a final flavor with sodium chlorid and a small amount of permissible food 'flavor to suit the taste, however we do not recommend anythin' further than the sodium chlorid and su cient cooking to remove the nonpala'table oils and odor.-

Filtering" the finished product throu h bone black has a tendency to lighten its 00 or and assist in clearing the slight oily odor and this step can be added as a refinement 1n the process if desired but is already in use in the arts and. will not be claimed here. H As a further agent for counteracting: the color and taste we find coconut oil a val-. uable agent, especially for imparting a light color to the product which in most instances should provemore satisfactory than filtering through the charcoal.

For other preparations for dispensing use, chocolateand sugar ismix ed with the milk to produce an agreeable drlnk but when the milk is consumed by diabetics the sugar or chocolate preparation must be disp The essential features of .the process are the emulsifying. and cooking of the emulsion, the addition of the other constituents being to change the taste of the product either by covering same with more favorable tastes or to set up a slight acid reaction as in the case with the almonds.

The lime Water used to start the emulsion is a desirable step in the operation because of the immediate change of taste produced thereby. V Y

-Harmless ingredients are used throughout the process.

e claim:

1. The process of making soy milk which consists in extracting the casein and vegetable oil from' soy beans by emulsifyin them withwater in the presence-of an alkali, separating the emulsified liquid and heating it for an extended period.

j 2. Theprocess of producing soy milk which consists in grinding so beans to a coarse powder, 'adding a sma l portion of cocoanut oil to the powder, emulsifying the powder w1th water, filtering off the liquid from the residue and cooking the filtrate for several hours below water.

3. The process of producing soy' milk which consists of grinding soy beans to a coarse powder, extracting the milk constituen'ts therefrom by emulsifying the powder with approximately -an.equal amount of water at a temperature above 80 Fahn, addthe boiling point of mg more Water to'the emulsion to thin, filtering out the liquid from the-residue, washing the residue to" win all of the remaining milk products and cooking the liquid.

4. The process of producing milk consisting of 'pulverizin'g soy beans, mixing the powder with sodium bicarbonate and emulsifying the powder with water, cooking the emulsion and filtering out the residue.

5. The process of making milk which consists in pulverizing soy beans, adding sodium bicarbonate, emulsifying the powder with lime water, cooking the emulsion and filtering out the residue.

6. The process of making milk which consists in pulverizing soy beans, emulsifying I and grinding nut kernels in with the pow- -emulsifying the powder with ing the emulsion'and filtering der, mixing the powder with water, filtering out the'residu'e and cooking the emulsified liquid.

p The process of making milk which consistsjin pulverizing soy beans, mechanically lime water, adding nut kernels while emulsifying, cookout the residue.

8. The process of making milk which consists in pulverizing soy beans, adding water during the pulverizing process to start emulsive action, regrinding the'product and adding water, agitating the mass while further addingwater to thin, cooking the product and filtering out the residue.

I 9. The process of making milk which conslsts in pulverizing soy beans, emulsifying the powder with lime water, cooking the emulsion, filtering out the resldue and add"- ing chocolate and sugar.

10. The process of making soy milk which consists of producing an emulsion with Waterby working the beans with the water under rubbing and pressing action, unt1l practically all of the milky oils and fats ,are thoroughly emulsified with the water,

straining off the liquid and adding more water to the beans, further agitating the 'mass to recover approximately all; of the milky constituents therefrom and cooking or (boiling the recovered liquid for an extended period. 7

11.. The'process of making soy milk which consists in grinding soy beans, adding nut oil and'water to the ground beans and making an emulsion thereof, recovering the liquid milk'from the mass, heating the liquid and finally filtering out all sediment and coagulated matter.

12. A new liquid food product consisting I V I of a cooked or boiled emulsion of soy bean extract, nut oil and water.

In testimony whereof we alfix our signatures, in the presence of two witnesses.

I LOUIS J. MONAHAN. v

CHARLES J. POPE.

Witnessesz- A. F.1.DUKERsoHI;1N,

F. V. MGMANAMY. I 

